6/30/2011

South Carolina Mustard Barbecue Sauce

Here it is-- my version of South Carolina's mustard sauce for those of us who like a little kick with our barbecue. Most barbecue lovers will tell you that the meat and its smoke-infused flavor should be able to stand on its own. I have no argument with this opinion. I would guess, however, that most of us would like a bit of augmentation in the flavor department when sinking our teeth into juicy barbecued meats.

This recipe is simple to prepare. It is slightly sweet with the right amount of heat. It is like flicking the nitro switch, but in a flavor drag race. It's the extra flavor that pushes your body back into the seat. Pour a bit of this liquid gold into your tank and let me know if you don't slap yourself silly. It is delicious with chicken, but it is made for pork. Having said that, who is ready for some pulled pork?!

Place all of the ingredients except for the butter and smoke flavor in a medium saucepan and stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes. Remove the pan from the heat and stir in the butter. Add 2 teaspoons of smoke drippings and taste. Add an additional teaspoon or more if needed. Allow the mixture to cool. Store in an airtight container in the refrigerator. Enjoy!

The mustard and vinegar act as a preservative, so the sauce can last for quite sometime the refrigerator. But, to be on the safe side, I freeze the remaining sauce in small freezer safe containers to use when a BBQ craving strikes.